Shrimp and Grits

• 2 cups Water
• 14 ounces, fluid Can Chicken Broth
• 3/4 cups Half-and-half
• 3/4 teaspoons Kosher Salt
• 1 cup Regular Grits
• 3/4 cups Cheddar Cheese, Shredded
• 13 cups Parmesan Cheese, Grated
• 2 Tablespoons Butter
• 1/2 teaspoons Hot Sauce
• 1/4 teaspoons White Pepper
• 3 slices Bacon
• 1 pound Medium Shrimp, Peeled And Deveined
• 1/4 teaspoons Black Pepper
• 18 teaspoons Kosher Salt
• 1/4 cups Flour
• 1 cup Mushrooms, Sliced
• 1/2 cups Green Onions, Sliced
• 2 cloves Garlic, Minced
• 1/2 cups Low Sodium, Fat Free Chicken Broth
• 2 Tablespoons Fresh Lemon Juice
• 1/4 teaspoons Hot Sauce
• Lemon Wedges

1. Bring first 4 ingredients (through salt) to a boil in a medium saucepan; gradually mix in grits.
2. Reduce heat and simmer stirring occasionally, 10 mins or until thickened.
3. Add Cheddar cheese and next 4 ingredients.
4. Keep warm.
5. Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1T.
6. drippings in skillet.
7. Crumble bacon, set aside.
8. Sprinkle shrimp with pepper and salt, dredge in flour and set aside.
9. Saute mushrooms in hot drippings in skillet 5 minutes or until tender.
10. Add green onions and saute 2 minutes.
11. Add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown.
12. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
13. Serve shrimp mixture over hot grits.
14. Top with crumbled bacon, serve with lemon wedges.

water, chicken broth, kosher salt, regular grits, cheddar cheese, parmesan cheese, butter, hot sauce, white pepper, bacon, shrimp, black pepper, kosher salt, flour, mushrooms, green onions, garlic, low, lemon juice, hot sauce, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-2/ (may not work)